Matches in DBpedia 2015-10 for { ?s ?p "Greek pizza can refer to either of two styles of pizza.One usage refers to a pizza with typically (or stereotypically) Greek ingredients as toppings. These include toppings such as feta cheese, olives (e.g., Kalamata), onion, tomato, green bell pepper, gyros meat and spinach, but often lack any tomato sauce. These pizzas can be found across the United States but are not as popular in Greece itself.The other usage refers mainly more to a style of pizza crust and its preparation, rather than its toppings. This style is baked in a pan, instead of directly on the bricks of the pizza oven, (as is more traditional for Italian pizza). The pan used is a shallow pan, in-contrast to the deep pans used in Chicago-style deep dish pizza. The pan is heavily oiled with olive oil. It has a crust that is usually chewy and puffy, almost like focaccia bread but not as thick. The crust is also rather oily, due to the heavily oiled pan used for the cooking process. Due to the use of a larger tomato paste-to-crushed tomato ratio the sauce is typical tangy and thick with a strong taste of oregano. The sauce amounts are greater, relative to the light amounts of cheese placed on the pizza. The cheese itself is typically, (but not always), a blend of mozzarella and cheddar."@en }
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- Greek_pizza abstract "Greek pizza can refer to either of two styles of pizza.One usage refers to a pizza with typically (or stereotypically) Greek ingredients as toppings. These include toppings such as feta cheese, olives (e.g., Kalamata), onion, tomato, green bell pepper, gyros meat and spinach, but often lack any tomato sauce. These pizzas can be found across the United States but are not as popular in Greece itself.The other usage refers mainly more to a style of pizza crust and its preparation, rather than its toppings. This style is baked in a pan, instead of directly on the bricks of the pizza oven, (as is more traditional for Italian pizza). The pan used is a shallow pan, in-contrast to the deep pans used in Chicago-style deep dish pizza. The pan is heavily oiled with olive oil. It has a crust that is usually chewy and puffy, almost like focaccia bread but not as thick. The crust is also rather oily, due to the heavily oiled pan used for the cooking process. Due to the use of a larger tomato paste-to-crushed tomato ratio the sauce is typical tangy and thick with a strong taste of oregano. The sauce amounts are greater, relative to the light amounts of cheese placed on the pizza. The cheese itself is typically, (but not always), a blend of mozzarella and cheddar.".